Microencapsulation of Calamansi (Citrus Microcarpa) Essential Oil onto β-Cyclodextrin for Cotton Fabric Application

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Microencapsulation of Flavors and Oil by Cyclodextrin

Cyclodextrins are used to improve stability of flavor and/or oil via encapsulation of certain specific ingredients that exist by nature in food materials. The method is called often as “molecular encapsulation”, because the ingredients are encapsulated in the molecular cavity of cyclodextrins. Cyclodextrins form inclusion complexes with a variety of molecules including flavors, fats and colors....

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ژورنال

عنوان ژورنال: Journal of Textile Science & Fashion Technology

سال: 2020

ISSN: 2641-192X

DOI: 10.33552/jtsft.2020.06.000639